Endevours in Eating & Entertaining

Macaroni Salad

When I was planning the menu for Jim’s 30th birthday party, he had just a few requests: Buffalo Chicken Dip, Yellow Cupcakes with White Frosting, and Macaroni Salad. The first two were things I had made before, but, since I didn’t really care for macaroni salad, I had to go on a search for a good recipe. When I stumbled upon this recipe on The Parsley Thief, I was happy to see that there were elements of actual flavor within the recipe rather than something that produced a bland and over mayonnaised concoction that I was used to seeing.

This was a total hit. Not only did I like, but I received a lot of compliments, and requests for the recipe, from our guests … including the guest of honor. Since I don’t see Jim letting go of his love for this salad, I’m happy to have found a recipe we can both love.

Ingredients:

1 lb. Elbow Macaroni, or curly pasta

½ Small Red Onion, minced

1 Celery Stalk, minced

¼ cup Fresh Parsley, minced

1 Tbsp Lemon Juice

1 Tbsp Dijon Mustard

¼ tsp Garlic Powder

½ tsp Chili Powder

1 ½ cups Mayonnaise

Black Pepper, freshly ground

Kosher Salt

Directions:

Cook the macaroni in a large pot of salted water, until 1 minute less than al dente. Drain & rinse under cold water. Set aside.